ScienceOpen:
research and publishing network
For Publishers
Discovery
Metadata
Peer review
Hosting
Publishing
For Researchers
Join
Publish
Review
Collect
My ScienceOpen
Sign in
Register
Dashboard
Blog
About
Search
Advanced search
My ScienceOpen
Sign in
Register
Dashboard
Search
Search
Advanced search
For Publishers
Discovery
Metadata
Peer review
Hosting
Publishing
For Researchers
Join
Publish
Review
Collect
Blog
About
9
views
0
references
Top references
cited by
105
Cite as...
0 reviews
Review
0
comments
Comment
0
recommends
+1
Recommend
0
collections
Add to
0
shares
Share
Twitter
Sina Weibo
Facebook
Email
3,846
similar
All similar
Record
: found
Abstract
: not found
Article
: not found
Influence of salt on lipid oxidation in meat and seafood products: A review
Author(s):
Lilian R.B. Mariutti
,
Neura Bragagnolo
Publication date
Created:
April 2017
Publication date
(Print):
April 2017
Journal:
Food Research International
Publisher:
Elsevier BV
Read this article at
ScienceOpen
Publisher
PubMed
Review
Review article
Invite someone to review
Bookmark
Cite as...
There is no author summary for this article yet. Authors can add summaries to their articles on ScienceOpen to make them more accessible to a non-specialist audience.
Related collections
Algerian Journal of Natural Products
Author and article information
Journal
Title:
Food Research International
Abbreviated Title:
Food Research International
Publisher:
Elsevier BV
ISSN (Print):
09639969
Publication date Created:
April 2017
Publication date (Print):
April 2017
Volume
: 94
Pages
: 90-100
Article
DOI:
10.1016/j.foodres.2017.02.003
PubMed ID:
28290372
SO-VID:
1e6d60cc-02b9-442c-889e-37039ca0ca22
Copyright ©
© 2017
License:
https://www.elsevier.com/tdm/userlicense/1.0/
History
Data availability:
Comments
Comment on this article
Sign in to comment
scite_
Similar content
3,846
Strength and weakness of existing traceability system of seafood production in Bangladesh
Authors:
MR Islam
,
MM Rahman
,
MM Haque
…
Analysis of Imidocarb in Livestock and Seafood Products Using LC-MS/MS
Authors:
Rie Ishii
,
Kunihiko Takahashi
,
Ryuji Matsumoto
…
Mercury concentrations in seafood and the associated risk in women with high fish consumption from coastal villages of Sonora, Mexico
Authors:
Germán Leyva-García
,
Jorge Torre
,
Alma Contreras-Paniagua
…
See all similar
Cited by
105
Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review
Authors:
Alaa Bekhit
,
Benjamin W.B. Holman
,
Stephen Giteru
…
Natural Preservatives for Extending the Shelf-Life of Seafood: A Revisit: Natural preservatives for seafood…
Authors:
Oladipupo Odunayo Olatunde
,
Soottawat Benjakul
Relationship between lipid and protein oxidation in fish
Authors:
Nima Hematyar
,
Turid Rustad
,
Sabine Sampels
…
See all cited by